Sunday Afternoon Frittata in Maine

A delightful, vegetable-laden dish that is perfect for brunch, served warm or cool, and also is a delicious breakfast or dinner side dish. So versatile and so yums! Compliments of the food cravings and Sunday afternoon free time of Gia & Amy.

• Ready In: 1 hr
• Serves: 8
• Yields: 8 slices

Ingredients

• 1  medium red bell pepper, thinly chopped
• 1  medium yellow onion, thinly chopped
• 2  medium garlic cloves, minced
• 1 (16 ounce) bag frozen chopped spinach
• 1  small zucchini, thinly sliced
• 1 (4 1/2ounce) can  sliced mushrooms, drained
• 1⁄2 cup parmesan cheese, grated
• 1⁄2 cup sharp white cheddar cheese, grated
• 1  cup  cooked chicken breast, chopped (rotisserie works well)
• 6  eggs
• 1⁄4 cup  whole milk
• 1⁄2 tablespoon olive oil
• 1⁄4 teaspoon  smoked paprika
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Preheat oven to 350 degrees.
2. In olive oil coated sauté pan, cook spices, onion, garlic, red bell pepper, zucchini and mushrooms until softened.
3. Toss spinach (drained/squeezed of excess water) into pan to warm for 1 minute
4. Whip eggs and milk for 1-2 minutes (or until lightly foamy/frothy).
5. Add cheese and vegetables to eggs and mix.
6. Pour mix into butter greased pie pan (2" deep by about 9" wide).
7. Bake for 35-40 min, or until center is firm. Cool for 5 min before cutting. Enjoy!